Burrata With Cherry Tomato Confit - Ricardo Cuisine

• Preparation 20 min
• Cooking 30 min
• Chilling 30 min
• Servings 4

To take this cheesy dish to new pleasurable heights, we split the burrata at the very last second so that its velvety centre mingles with the scattering of sweet confit tomatoes.

• Vegetarian
• Nut-free
• Egg-free

Categories

Ingredients

• Tomato Confit

  • 2 cups (280 g) cherry tomatoes, halved
  • 1 tbsp (15 ml) lemon juice
  • 1 tsp sugar
  • ½ tsp salt
  • ¼ cup (60 ml) olive oil

• Burrata

  • 3 cloves garlic, halved
  • 3 tbsp (45 ml) olive oil
  • 6 slices country bread
  • 1 ball burrata cheese, about ½ lb (225 g), drained (see note)
  • 3 tbsp fresh basil leaves, torn
  • Pepper

Preparation

• Tomato Confit

  • With the rack in the middle position, preheat the oven to 325°F (165°C).
  • In a bowl, combine the tomatoes, lemon juice, sugar and salt. Let marinate for 5 minutes. Drain.
  • In a baking dish, combine the tomatoes and oil. Bake for about 25 minutes or until the tomatoes begin to caramelize and wilt.
  • Transfer to a serving dish. Refrigerate for 30 minutes or until completely chilled.

• Burrata

  • In a large skillet over medium-high heat, brown the garlic in the oil. Remove the garlic. Add the bread and toast on both sides. Add oil, if needed.
  • Place the burrata over the tomatoes and cut in half. Season with pepper and top with the basil. Serve with the toasted bread.

Note from Ricardo

Personal Note